If I try to use an electric knife for fish cleaning/filleting, I might as well use my chain saw.
That is how it would go with the blades that came on my 2nd mr twister electric. Far too nasty, The blades on my previous (same model) unit still work well though so I use them. Totally different serration patterns in the 2
That stinks to hear!
The Rapala blades are very nasty too. Glad I got the same style on my 2nd Mr twister as I did the first.
Last edited by Rooster7; 01/09/19. Reason: spelling
You can buy extra blades for both the Rapala’s and the Mr Twisters at most sporting shops and there does seem to be a good deal of difference amongst them. Some last a lot longer than others—some are junk right outta the plastic wrap. They all burn out sooner or later with the 12V models overheating more quickly. I have a Mr Twister with short blades for doing perch and removing Y bones and rib bones from pike and pickerel and i have a Rapala with 9-inch ladies for slaying the sides of big fish. Speckled trout and Lakers have Y bones too
I’m a retired butcher by trade. If i owned a $120 6-inch fillet knife it would be mounted in a glass case up on the wall for display purposes only—and you can keep your slimy fingers off the glass. (Smiley face here)
Karl, I've never work in a "pack", meat processing place. Just north of us they have a Tyson pork plant.
From going to a few garage sales, it looks like Tyson uses Victorinox knives, and they grind them often. When the knives get thin enough they must follow the help home.
Going on a brief sidetrack here - when I was at Wilson's, if someone had occasion to pass through the "wienie room", they would appropriate a package or two in the pouch of their hooded sweatshirt to be heated in the knife sterilizers.
Last edited by 5sdad; 01/12/19.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
Victornox is the industry standard for sure but Russels are cheaper. If i sharpen every day they are in use, and i do, they wear down quickly. I used to buy them by the dozen from a wholesaler but they ain’t cheap. Dressing knives on the boats, for whitefish have a round tip—Lieke’s from Portugal. Best filet knife i ever had was a Swibo 9-iinch—had the perfect amount of flex. I found a local wholesaler who sells a brand called ‘Rose’ $2.99 for a 6-inch stiff boner which works well for moose boning. I go thru 4 or 5 of them per year. Knives are not communal property. You do NOT touch another mans knife—ever. If it needs to be moved—ask him to move it—cuss him out if nessesary—scream at him if you must but DO NOT TOUCH another mans knife. And I don’t want to hear that lame excuse you were just going to wash it. There is a separate knife rack on the far right side of the boneing table—it contains 4 boneing knives 2 steak knives and a fillet knife and a curved skinner 6-inch. Do Not Touch them—don’t even look at them. I don’t understand why this is so hard for people to understand. Rant-defiantly not over.
I use a Katsura VG-10 blade, classic filet knife blade shape and style. The VG-10 stays sharp a very long time and is very easy to put back to sharp. Great knife for fish, but when I use it butchering deer I invariably wind up with a nick.
For most fish I prefer a Hoffritz boning knife with a boning knife profile.The steel is very much like 420 and sharpens easily but will not hold an edge anywhere near as long as the VG-10